Looking for a recipe to make peameal bacon
I live in AZ and so can't get peameal bacon which is one of the few things I miss from home. (The others being GOOD Kaiser rolls, cheese and .. Laura Secord's Easter egg) Anyhow someone sent me some of the curing brine for makng my own peameal bacon BUT there is no recipe or even amounts ( the bag makes 100 lbs of meat) for small batches. I have looked on the web but so far not found anything that really is authentic.
Although I'm not Canadian, part of my husband's family is, and so I've been lucky enough to enjoy authentic peameal bacon from Canada. I was searchig for a recipe on on the Internet, and came across this one on YouTube. I've made it several times, and it's as close as you're going to get that I've found. From YouTube's site, search "Making Canadian Bacon with the Swine Syndicate." It's in two parts, and this guy takes you through the process step-by-step. It's very, very easy. The hardest part is waiting for the curing time to be over. Enjoy!
I can't comment on how best to use your premixed curing brine, but I definitely understand your missing peameal bacon (I'm from Toronto, but living in the Middle East, so I can relate). I scoured the internet for recipes a few years ago, and adapted my own version from Ruhlman's book, and a range of other sources. I like it a lot (as have all the friends/family that have tried it), and while it's easy and familliar, it's also (I think) better than almost any store-bought peameal bacon.
2.5ish lb pork loin
2 L water
3/4 C kosher salt
1/2 C brown sugar
21 grams pink salt *
1 crushed garlic clove
1 pinch peppercorns
1 bunch sage leaves
1/2 bunch thyme
1. Mix and heat (at any heat level) 1/2 of water and all dry ingredients until it reaches a simmer and powders have dissolved.
2. Pour brine in a bowl, add reserved water, cover with saran wrap, and put in the fridge.
3. Once cooled to fridge temperature, add pork. Depending on size/shape of loin and/or bowl, it may be necessary to add a plate, or some other weight to keep the meat submerged.
4. Cure in the fridge for 3 days.
5. Remove from fridge and discard brine. Rinse meat, and then place on a wire rack, and leave uncovered in the fridge for c. 4 hours to allow meat to dry slightly.
5. Roll in corn meal, and wrap in saran wrap.
6. As of this point, it is ready to eat, but the balance of salinity and the other flavours will even out and improve over the course of 1-2 days, after which it will be at its prime.
* The pink salt (sodium nitrite, to prevent botulism) is essential, and can be bought cheaply and in significant quantity here:
There are different concentrations of sodium nitrite available in different products, but this recipe was calculated using this product.
Here is another recipe:
But your problem is no knowing how much to dilute the brine mixture you were given, right? If you can figure out the salt content of the mixture you could use that to come up with a brine similar to that used in the recipe of your choice. Does the package list the salt or sodium content as a percentage of total weight or grams per something?